Time is the transformative ingredient at play here, mellowing garlic and tomato into a jammy, caramelised staple. If you make a big batch, you’ll (obsessively) reach for it for weeks to come. We love it as topping for bruschetta or an accompaniment to lamb. Perfect for entertaining, and so easy to make.
Ingredients
Method
Preheat oven to 120°C fan-forced. Arrange tomatoes, garlic and thyme in a large deep-sided tray.
In a jug, combine remaining ingredients plus 1 tbsp sea salt flakes. Pour mixture over tomatoes to completely submerge. Transfer to oven and cook until tomatoes begin to break down and become jammy (3 hours). Serve with lamb.
Mixture can be stored in a sterilised, air-tight container for up to 1 month in the fridge. Leftover mixture can be tossed through pasta for a quick sauce.
Note